A delicious combination of fall favorites! Pumpkin, carrots, lentils, beans and so much flavor! This soup is very filling and since its lightened up you can enjoy a nice hearty bowl!
WW My Way Smart Points: 5 Green, 0 Blue, 0 Purple
WW Freestyle Smart Points: 0
Making the Base
To start I added the chicken stock and water to a dutch oven or other soup pot and added in the garlic, cumin, ginger, and nutmeg. I then added in the lentils and carrots, brought the soup to a boil, and covered it so cook for 20 minutes
Adding the Pumpkin and Beans
Once the lentils are soft, I added in the two cans of great northern beans and the 2 cans of pumpkin puree
I gave everything a good stir and brought it to a boil again. Once boiling I reduced to low and cooked for 20 more minutes. Taste your soup here to see if it needs additional salt
I then added in the spinach and gave it a stir until the spinach wilted
Serve Hot and with any perfected toppings like such as cream or pumpkin seeds!
Note: Toppings will add WW Points to the Soup
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